Free Recipes Archive
Source: Fratelli Ristorante, Portland 2 cups fresh artisan bread, cut into 3/4-inch cubes 1/4 cup fresh artisan bread crumbs 1 cucumber, peeled, seeded and cubed 1 red onion, julienned 2 homegrown tomatoes, cut into wedges 3 roasted red bell peppers, Read More …
Source: Bellini’s Ristorante & Grill, Tulsa, Oklahoma 1-1/2 pounds orange roughy 1/4 cup butter 1/4 pound peeled and deveined large shrimp 1/4 cup white wine 1/4 cup fresh tarragon 1/2 tablespoon fresh garlic 1-1/2 cups diced Roma tomatoes 1 cup Read More …
Source: Christini Ristorante, Orlando, Florida Yield: 8 cups 2 medium-size eggplants 1/2 bunch fresh dill Juice of 1/2 lemon 1 tablespoon olive oil 1 pint mayonnaise 1/4 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons freshly minced garlic Heat oven Read More …
1 pound russet potatoes 1/4 pound all-purpose flour, approximately 3 to 3-1/2 cups 2 egg yolks 1 tablespoon kosher salt 3 to 3-1/2 cups Gorgonzola Sauce (see recipe) Salsa De Gorgonzola (Gorgonzola Sauce) 4 tablespoons butter 1 tablespoon chopped shallots Read More …
Source: Bellini’s Ristorante & Grill, Tulsa, Oklahoma 4-1/2 pounds cream cheese 2 cups basil pesto 2 cups sun-dried tomato pesto 2 sheets wax paper Let cream cheese soften at room temperature for two hours. Blend softened cheese in mixer for Read More …
Source: Angela M. Lupo, owner of Caruso’s Italian Ristorante, Gilbert, Arizona 4 chicken breasts, pounded thin and dredged in flour 1/2 cup oil (for frying) 1/4 cup white wine 2 tablespoons butter 1/2 cup chicken stock 1/2 cup peas 1/2 Read More …
Chef: Andrea DiLuca – Dahl & DiLuca Ristorante Italiano, Phoenix, Arizona 4 (4 ounce) pieces pounded veal 4 ounces prosciutto, sliced 4 ounces mozzarella, sliced 4 fresh sage leaves Flour for dusting 2 tablespoons olive oil 8 ounces mushrooms, sliced Read More …
From: Buddy V’s Ristorante, Las Vegas. Yield: 1 serving. 1 ½ o. Stoli Chocolat Kokonut 4 oz. Marie Brizard Chocolat Royal Liqueur 2 oz. peanut butter mix Peanut Butter Mix (yields 12 oz.): 6 oz. Real Coconut Water 2 tsp. Read More …
From: Buddy V’s Ristorante, Las Vegas. Yield: 1 serving. 1 oz. Stoli Chocolat Kokonut 1½ oz. Marie Brizard Chocolat Royale Liqueur 1½ oz. Perfect Puree Coconut 1 mini Mounds candy bar 2 oz. Half & Half Blend and strain into Read More …
Source: Maurizio Contartese, Bravo Ristorante Italiano Both northern and southern Italian elements. 6 ounces Italian sausage (take off skins and loosen until like ground meat) 20 ounces canned tomato sauce (chunky style preferred) 1/8 cup chicken broth 3 tablespoons peas Read More …
Yield: 6 servings 1/4 cup butter 1-1/2 cups diced pancetta bacon 1 cup diced yellow onion 1-1/2 pounds shrimp (16/20 count), peeled and deveined and tail trimmed off 1 teaspoon fresh-cracked black peppercorns 2/3 cup whipping cream 4 eggs 1-1/2 Read More …
Source: By Chef Cole Winchester, Bella Monte, Virginia Beach, Virginia 12 ounces Bella Monte marinara 2 button mushrooms, sliced 1/4 cup grated parmesan cheese 2 sun-dried tomatoes, julienne 3 ounces heavy whipping cream 9 ounces precooked cheese tortellini 2 asparagus Read More …
Source: Bravo Ristorante Italiano – Sacramento, CA 1 pound penne pasta 1 (12 ounce) filet of salmon, cut into cubes 2 shallots, chopped 1 cup peas 1 tomato, diced 1 ounce vodka 1/2 ounce vegetable stock 1-1/2 ounces cream 1/2 Read More …
Source: Pronto Ristorante – Phoenix, Arizona 4 pounds 6 ounces large starchy potatoes Approximately 5 cups all-purpose flour Pinch of salt 6 cups marinara sauce 2 cups Parmigiano and Reggiano cheese Boil, peel and mash potatoes; allow to cool. Work Read More …